This corn dip is so stinkin easy, I’m not sure you can even call it a recipe. I usually mix it up on weekend afternoons when I don’t really feel like cooking but want to binge eat in front of the TV. From a scientific perspective, I don’t think this technically is cooking. Thawing corn and melting cheese aren’t chemical reactions. But you can do this in between football plays so we’re calling it good.
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Full disclosure:this dip only comes together quick if you have bacon already cooked. Weekend mornings in our house regularly contain bacon, egg, and cheese sandwiches, so having cooked bacon on hand is a routine thing for us. We stash it away in the freezer to prevent any disappearing from random snackage. Then we always have some on hand for recipes like this too.
I used to measure the seasonings, now I just eyeball it and taste test. I like to let the corn shine and not make this too spicy, but you could kick up the chipotle or add some cayenne for more heat. Chipotle and ancho chili powders are in lot of my recipes. They can be a tad tricky to find, but their spicy + smokey flavors are so worth it. Onions and I don’t get along. Mainly because they’re nasty. But someone in my house claims onions would be great in this. However, I’ve watched him crush some onion-less corn dip. I think he’s doing just fine without them.
If you have party you need to bring something for, this is a perfect dish. Grab a large bowl with a lid and dump everything inside to take with you. The corn will thaw some one the way. Once you get where you need to be, park yourself by the microwave for a few minutes and your dip will be done. Don’t forget to bring a spoon to stir/serve with and chips for dipping! Should you have any leftovers pop them in the fridge for reheating later.
Be sure to pin this for your next game day feast or cookout.